Recipe courtesy of James Porter
Save Recipe Print
Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade
Total:
44 min
Prep:
30 min
Inactive:
4 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
44 min
Prep:
30 min
Inactive:
4 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Masa Cakes:

Directions

In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.

Preheat a grill.

Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.

To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.

To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sea Bass with Hot Sauce Glaze

Recipe courtesy of Julian Medina

Chilean Sea Bass with Spicy Fruit Salsa

Recipe courtesy of Jaime Laurita|Sarah McLachlan

Steamed Sea Bass in Hot Beer and Ginger Lime sauce

Recipe courtesy of Ching-He Huang

Chilean Sea Bass with Spicy Fruit Salsa and Potato Galette

Recipe courtesy of Jaime Laurita

Browse Reviews By Keyword

          Latest Stories